Vegan Mediterranean Red Lentil, Moringa and Lemongrass Tortellini Pasta Salad

Now that the seasons have changed - be summer in Europe and winter in Australia - there is nothing better than transforming your everyday salad that leaves you hungry and unsatisfied to one of complete fulfillment and packed full of all your daily nutrients.

How can this be possible you may ask? Adding Fabrizio & Friends tortellini and a whole lot of seasonal vegetables is exactly how. This combination will hold the balance of giving you all the healthy fats, proteins, carbs but won’t leave you heavy or unsatisfied.

For this recipe I used their red lentil, moringa and lemongrass blend… wait till you try it! There is a slight kick at the end that gives the flavours of morocco or Lebanese food which is why the raw cucumbers, olives and peppers are used to compliment this.

I used these ingredients also because they are found year round in most countries so regardless of where you are, you can make this at home. The one ingredient that you may need to leave out or substitute is the figs (based on seasonal accessibility). I would recommend to add in another fruit in its place because this combination of sweet and savoury does offer a great flavour combination. Try strawberries, apple or harder plums but also play around with what you have - there is no right answer, there is only a nicer outcome but it certainly won’t kill you.

This is also a great way to keep things fresh, light and simple by mixing together cooked elements (the tortellini) with raw products. This will also save on time and washing up! if meal prepping is your thing, this recipe will come under the 101 book because it keeps well when made ahead of time (night before even) and offers all the elements you need on the go that work to be eaten cold as well.

We hope you enjoy this recipe. Don’t forget to share and tag us when you whip this up!

@cecilevadas + @fabrizioandfriends

Vegan Mediterranean Red Lentil, Moringa and Lemongrass Tortellini Pasta Salad

Ingredients

1 packet Fabrizio & Friends Red Lentil Moringa Lemongrass Tortellini

1 small cucumber, halved, seeds removed and sliced into half moons

1/2 cup pitted green or black olives

3 veneti peppers in vinegar, sliced

1/2 cup shiso leaves

2 tbsp capers

1 fig, sliced

1-2 heirloom tomatoes, sliced

For the lemon vinaigrette

1/3 cup olive oil

1/4 cup lemon juice

1 1/4 tsp Dijon Mustard

1 tsp honey or maple syrup

Method

In a large pot, boil salted water. Add the Fabrizio & Friends Red Lentil Moringa Lemongrass Tortellini and cook for 3 minutes. Drain well and place into a mixing bowl.

In a small bowl, whisk together thee ingredients for the vinaigrette until thick and slightly creamy.

Add the capers, sliced peppers, olives, cucumber, sliced figs and tomatoes to the cooked pasta. Mix well and add the shiso and a good 3-4 tablespoons of whisked vinaigrette, stirring to just combine.

Serve on a large platter with extra shiso and basil.